- Makes4
- CourseLunch
- Prepare30 mins
- Cook35 mins
- Total time1 hr 5 mins
- Pluscooling
Ingredients
- 500g lamb mince
- ¼ x 25g pack flat leaf parsley, finely chopped
- 1½ tsp Cooks’ Ingredients Ruby Rose Harissa Paste
- 100g feta
For the relish
- 200g cherry vine tomatoes, halved
- ½ large red onion, sliced
- ½ large red chilli, deseeded and sliced
- 1 tsp Cooks’ Ingredients Ras El Hanout
- 40ml red wine vinegar
- 75g caster sugar
For the buns
- 2 tbsp mayonnaise
- 1 tbsp natural yogurt
- 4 brioche burger buns, halved
- Handful rocket leaves, to serve
Method
Start by making the relish. Combine all the ingredients in a medium saucepan. The mixture will bubble up as it cooks, so use a pan with enough room.
Set the pan over a medium heat, stirring for the first few minutes to help the sugar dissolve, then simmer gently for 15-20 minutes, until slightly thickened. Pour into a clean jar and allow to cool to room temperature.
To make the burgers, put the lamb into a mixing bowl and add the parsley, harissa and 1/2 tsp ground black pepper. Crumble in the feta, breaking it into small pieces. Stir well to combine, then shape into 4 patties. Cover and chill until ready to cook.
Pan fry the lamb burgers for 5-6 minutes on each side, or until cooked through, the juices run clear and there is no pink meat left. Alternatively, you could grill the burgers, or cook them on the barbecue.
Combine the mayonnaise and yogurt, then spread over the bottom ½ of each brioche. Add the rocket leaves, then top with a lamb burger and finish with the chilli tomato relish before popping the bun tops on and serving right away.
Cook’s tip
Martha’s tip The leftover relish will keep well in the fridge for up to a week and is perfect on a cheeseboard or in sandwiches.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 3,114kJ/ 746kcals |
|---|---|
Fat | 43g |
Saturated Fat | 20g |
Carbohydrates | 57g |
Sugars | 25g |
Fibre | 3.4g |
Protein | 31g |
Salt | 1.8g |